Real Housemoms · by Lisa Longley★ 4.5 (2)
Carrot Zucchini Salad
NUTRITION · PER SERVING—
CAL 3%·PRO 6%
CARBS 5G31% OF CAL
1G FIBER0G ADDED3G INTRINSIC0G OTHER3G TOTAL SUGAR
FAT 4G58% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, bright salad of shredded carrot and zucchini with basil, lemon, and olive oil. No mayo, perfect for summer picnics.
sideamericansaladgluten freevegetarian
View the full recipe on Real Housemoms →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 carrots (outside peeled off and then peeled into ribbons)
- 2 zucchini (peeled into ribbons)
- 1/2 tsp kosher salt
- 1 TBSP extra virgin olive oil
- 2 TBSPs fresh basil (cut into ribbons or torn up)
- 4 TBSPs grated parmesan (plus more for topping)
- 1 tsp lemon zest
- 1 TBSP lemon juice
- salt and pepper to taste
At a glance
PER SERVING
CAL 3%·PRO 6%
CARBS 5G31% OF CAL
1G FIBER0G ADDED3G INTRINSIC0G OTHER3G TOTAL SUGAR
FAT 4G58% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 361mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 311mg
- Calcium
- 66mg
- Iron
- 0.47mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 361MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.